TH269C3 - Dried longan products stuffed And manufacturing processes of dried long fiber stuffed products - Google Patents

Claims (7)

1. The production process of dried longan stuffed with It consists of the following steps: 1.1 Take any fresh longan and peel the seeds. Soak in 40 brix sweet syrup for 18-20 hours. 1.2 spoons of longan meat. The first time drained longan pulp was then soaked in the second syrup, the sweetness increased to 45 brix for 18-22 hours. 1.3 spoons of longan pulp increased. The second time drained longan pulp was then soaked in the third syrup with sweetness that increased to 50 brix for 18-24 hours. 1.4 The longan pulp was soaked in syrup. Let's blanch with sifted water first. The resulting longan meat is round and hollow. 1.5 The longan meat is filled with all kinds of fillings. 1.6 The longan meat is stuffed into the oven at 40-30 ํ hot temperature for 10-30 hours or until dry 2. Dried longan stuffing prepared from the process in accordance with claim 1 3. Dried longan stuffing prepared from the process in accordance with claim 1, especially the longan meat that has been soaked in all syrup processes. I scalded with hot water before filling the longan. 4. Dried longan stuffing prepared from the process in accordance with claim 1, especially stuffing in longan meat, round hollow with all kinds of fillings to have a beautiful shape and add flavor and taste to be more delicious. 5. Dried longan stuffing prepared from the process in accordance with claim 1, especially the drying temperature. The optimum temperature is 50-55 ํ. 6. Dried longan stuffing prepared from the process in accordance with claim 1, especially when drying until dry. The optimal time is 15-20 hours. 7. Longan products stuffed with all kinds.